Most days, we keep the fridge pretty organized. I really hate when I buy something and don’t use it because it gets shoved to the back. To keep this from happening, I like to wash and prep my produce as soon as I buy it and store everything in clear, glass containers. I have two sets of glass containers I use all.the.time from Pyrex and another from Bormioli Rocco Frigoverre. I found the Frigoverre set at the Crate & Barrel outlet store a few years back, and the Pyrex from Target. Glass containers are awesome to use instead of plastic because there are no weird, chemicals leaching into the food, and they last forever. Plus, they’re just prettier.
Let’s take a peek at what we have for food this week.
Starting from the top, you’ll notice some washed romaine lettuce in a container. I’ve got some Ezekiel bread because it’s my all-time favorite. Jason enjoys Sprout’s honey whole wheat. I typically buy Siggi’s brand yogurts, but I’m all about that sale life, and these tasty Fage 2% were cheap and taste good. If you’re looking for a new brand of Greek yogurt, Green Mountain Creamery is one of our recent faves. On the next level, we’ve got lots of spinach for smoothies and salad, fresh cut celery, my favorite Everything flavor hummus from Sprouts (tastes like an Everything bagel, without the bagel), artichoke and lemon pesto (SO GOOD), and some eggs. We bought eggs from Costco a couple weeks ago in a big, plastic container, and now we’re down to one. It looks so lonely!
The cheese drawer is one of my favorite spots in the fridge. That’s where truth and understanding exist. I have worked to reduce the amount of dairy I eat because it has caused my skin nothing but grief in the form of cystic acne. I do love cheese, though, so now I stick to the best I can find, in small portions, and not every day. #foodbalance. We’ve got Muenster, Cheddar, Provolone, and Parmesan in the drawer for safe keeping.
The bottom shelf is where I keep all the meat products and any liquids and/or containers too big to fit elsewhere. I’m picky about non-dairy milk, but I do love Sprout’s Organic Almond Milk because it tastes fantastic, has very little sugar per serving, and has no carrageenan. I used applesauce in place of oil in a zucchini muffin recipe last week, so that’s hanging out. Ketchup. Always. On the right-hand side, there are chicken thighs which will be transformed with the aforementioned artichoke lemon pesto.
The two drawers at the bottom are for more produce and fresh fruit. We’ve got an awesome kale and brussels sprout salad mix leftover from a BBQ this past weekend, baby carrots, sliced red peppers, and a red onion. For fruit, we have some clementines, apples, and red grapes.
The side door is for condiments and other random goodies. Peanut butter, almond butter, and grape jelly are top shelf as they should be. I don’t have a whole lot of salad dressings, but my favorites are the Makoto Ginger dressing, Sprout’s Raspberry Vinaigrette, and Bolthouse Farms Creamy Balsamic. Other sauces include mayonnaise, mustards, Trader Joe’s Soyaki, BBQ sauce, maple syrup, and lots of pickles and kalamata olives. The Hershey’s syrup reminds me of my childhood and is often drizzled on ice cream when we decide to buy it. Last but not least, a fridge wouldn’t be a fridge without a bag of Hemp seed and Chia Seed, oh, and baking soda.
As you can see, I typically keep things basic but have a lot of fun flavoring options to help transform even the most basic of dishes. I often hear from clients and friends that cooking can be hard, but we usually rotate the same dishes every week. That’s all it takes. Find dishes that work and keep on making them. I save complicated dishes with lots of ingredients and steps for when I have some extra time. I’m off to go find an afternoon snack and perhaps the meaning of life over in the fridge!
What are some of your refrigerator staples?
How often do you go grocery shopping?